|Would you like a pint?|
Well, last week I had a burst of energy (thank you school vacation) and decided to make Spiced Blueberry Jam! This is a fairly simple jam to make and it is absolutely delicious!
Besides putting it on muffins, toast or English muffins, it also goes well on ice cream, breakfast/dessert waffels, lightly softened and spread over cream cheese as an appetizer served with crackers, or as a glaze on pork & chicken!
I hope you enjoy it as much as we do!
|12 ounce size|
6 cups blueberries
7 cups sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
dash ground cloves
1 6-ounce package (2 foil pouches) liquid fruit pectin
1. Crush blueberries with a potato masher. (You should have 4 1/2 cups crushed berries.) In an 8 or 10 quart kettle or pot combine crushed blueberries, lemon juice, cinnamon, allspice, and cloves. Stir in sugar.
2. Heat over high heat to a full rolling oil, stirring constantly. Stir in pectin. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
3. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4 inch headspace (I use pint or 12 oz jars). Wipe jar rims; adjust lids. Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner, cool on wire racks.
P.S. Today I traded a pint of my jam for a jar of my coworkers honey . . . it's amazing!